[kalee]

In my crockpot today.

Creamy Chicken Tacos
2 pounds chicken breast pieces (mine were frozen solid)
1 (14.5-ounce) can fire roasted tomatoes (you can use garlic-seasoned, or plain in a pinch. I wouldn’t do tomatoes with chiles if feeding kids)
1 (10-ounce) container PHILADELPHIA Cooking Creme-— Santa Fe flavor
taco shells or corn tortillas

optional fixins’: sour cream, avocado slices, lettuce, onion, cheese, etc
optional add-ins to stretch the meal to feed more people: 1 cup frozen corn, or 1 can corn, drained, 1 can black or pinto beans, drained and rinsed

Use a 4-quart slow cooker (if adding the optional add-ins, a 6-quart might be a better fit).

Put the chicken into your cooker. Add the entire can of tomatoes. Scrape out all the Cooking Creme (lick the container. It’s GOOD!)
Cover and cook on low for 6-8 hours, or until chicken shreds easily with a fork. Stir well and serve in taco shells or corn tortillas with your favorite toppings.

[rightly_dividing]

Oooh, I see now that my wife is going to fix this one.

[Nea Wood]

That sounds wonderful! I’ve cut and pasted that to my recipe file.

[libertarian27]

PHILADELPHIA Cooking Creme ???!!!!

Oh, that sounds evil :>)

Never heard of it....ah, it’s new I guess.....
http://www.kraftbrands.com/philly/products/Pages/philadelphia-santa-fe-blend.aspx

Must....Secure.....Cooking.....Creme......;>)

[ladyvet]

Sounds like a winner for this weeks menu, thanks!

[hattend]

I’ve never seen the Philly cooking creme. Is it in a tub like the soft Philly creme cheese? Is it in the same section?

Of course, I live in the middle of nowhere, Alaska, and my store selection is limited but I swear I’ve never heard of such a product. Ha!